Turkey wings recipe, crock pot style, makes tender wings and rich homemade gravy. Everything cooks low and slow with turkey broth and cream of chicken soup for an easy, comforting dinner. It’s an easy way to add extra turkey and extra gravy to a holiday spread, or a simple main dish for a regular weeknight dinner.
A few years back, my oven was already packed tight with a whole turkey and every side dish that goes with it, and I remember standing at the counter with an empty gravy boat before half the table had even made it through their mashed potatoes again. So the next year, since turkey wings are always marked down that time of year anyway, I threw a few in the crock pot almost as an afterthought, mostly just hoping for a little more gravy out of the deal. It worked better than I expected, honestly, tender wings falling right off the bone and enough extra gravy that nobody was scraping the bottom of the boat that time. I’ve done it every Thanksgiving since.
My family absolutely loved it and requested this as our Thanksgiving meal. My husband doesn’t even like turkey but said this was really good.
—Patty Howell
Main Ingredients Needed For Turkey Wings Recipe in a Crock Pot
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Turkey wings: These are the stars here, and they cook up just as tender as a whole turkey without taking up all that oven space. Look for whole wings, or ask your butcher to separate them into flats and drumettes ahead of time, this how to cut chicken wings guide walks through the same technique if you’d rather do it yourself. If yours come frozen, thaw them all the way in the fridge before you season them.
- Turkey dry rub: This is what builds the flavor before the wings ever hit the slow cooker. Use your favorite store-bought poultry seasoning, or make your own homemade turkey dry rub if you want more control over the flavor.
- Onion: Either yellow or white works fine here; it’s just building the base that the gravy cooks in.
- Cream of chicken soup: This adds body to the gravy. Cream of celery or cream of mushroom both work if that’s what you have in the pantry.
- Turkey broth: I like to use a good quality brand of turkey broth, and sometimes for extra nutrition, I’ll use chicken bone broth instead. Chicken broth also works as a plain swap if that’s what you have. If you want a richer flavor, try stirring in 2 teaspoons of Better Than Bouillon turkey-flavored.
- Cornstarch: This is the thickener for the gravy slurry at the end, so don’t skip it or your gravy will stay thin.
- Heavy whipping cream: This is what makes the gravy rich instead of watery. It gets whisked into the slurry with the cornstarch and water.
How To Make Turkey Wings Recipe in a Crock Pot
You will need a 6-quart slow cooker for this recipe.
Tip: Don’t skip straining the juices through a fat separator. Pour the warm liquid in, let it sit a few minutes, and the fat rises right to the top, so your gravy comes out smooth instead of greasy.
I’ve learned to set a timer for the low end of the range now. These wings go from perfectly tender to falling apart fast once they pass the high end of the cook time. I always check with an instant-read thermometer to make sure they’ve hit the safe poultry temperature of 165 degrees before pulling them out.
Ways to Change Up This Slow Cooker Smothered Turkey Wings Recipe
- If you need this gluten-free, swap in a gluten-free cream of chicken soup; the cornstarch is already fine as is.
- My favorite change-up is stirring paprika into the dry rub. It gives the gravy a little color and a lot more warmth without changing anything else about the method.
- And if you want to bulk up the gravy base itself, sliced bell peppers, mushrooms, or celery can go right in with the onion.
- This pairs perfectly with creamy crockpot mashed potatoes if you want the full comfort food spread on the table, or serve it alongside my creamy rich meatballs and gravy for an all-out comfort food spread.
Make Ahead Tips
I do this every time I’ve got a big meal coming. Seasoning the wings the night before is one less thing standing between me and getting everyone fed. You can season the wings and refrigerate them uncovered the night before, which actually helps the skin brown up better once you cook them. If you’re bringing these to someone else’s table, the slow cooker itself travels well. Just keep it on warm in the car, and you’ve got a built-in serving dish when you arrive.
My Favorite Slow Cooker Tools
Questions When Making Turkey Wings Recipe in a Crock Pot
They were probably left in a little too long. I’ve done this myself more than once. These wings get so tender that going past the high end of the cook time range can cause them to fall apart when you lift them out, so it’s better to check at the earlier end of the range. That said, if it happens, it’s fine if you just want to serve the meat, just pull it off and discard the skin and bones.
Yes, you can double it; just size up to an 8-quart slow cooker to fit everything. An oval or square shape works better than round here, since it keeps the wings from stacking on top of each other instead of cooking in a single, even layer.
This usually means the cooking juices weren’t reduced enough before you added the slurry, or the slurry wasn’t whisked in until it fully thickened. Bring the strained juices to a real boil before adding the cornstarch mixture, then keep whisking for the full 2 to 3 minutes so it has time to thicken properly.
Turkey Wings Recipe Crock Pot
Ingredients
- 3 pounds turkey wings, cleaned and patted dry
- 4 tablespoons turkey dry rub, homemade or store-bought poultry seasoning
- 1/2 cup onion, chopped
- 10 ounces cream of chicken soup, canned
- 3 cups turkey broth, can substitute with chicken broth
- 1 bay leaf
- 1 tablespoon cornstarch
- 1/2 cup heavy whipping cream
- 1/2 cup water, for slurry
Instructions
Prep The Turkey Wings
- Rinse the turkey wings under cold water and pat dry with paper towels.3 pounds turkey wings
- Rub the dry seasoning all over the wings, massaging it into the skin and meat.4 tablespoons turkey dry rub
- Place the wings uncovered on a parchment-lined baking sheet and refrigerate for at least 30 minutes, or overnight for more flavor.
Prepare The Slow Cooker
- Whisk together the chopped onion, cream of chicken soup, and turkey broth in the slow cooker. Add the bay leaf.1/2 cup onion, 10 ounces cream of chicken soup, 3 cups turkey broth, 1 bay leaf
- Place the seasoned turkey wings into the slow cooker.
- Cover and cook on high for 3 to 4 hours or low for 4 to 5 hours, until the internal temperature reaches 165 degrees Fahrenheit and the wings are fork tender. Check at the earlier end of the range, cooking past this point can cause the wings to fall apart when serving.
Separate and Strain The Juices
- Remove the wings carefully and place them on a warming tray or deep serving platter.
- Remove the bay leaf and discard.
- Pour the cooking juices through a fat separator and let sit about 5 minutes to allow the fat to separate, then pour the defatted juices into a saucepan.
Make the Gravy
- Whisk together the heavy cream, water, and cornstarch in a small jar until fully combined.1 tablespoon cornstarch, 1/2 cup heavy whipping cream, 1/2 cup water
- Bring the strained cooking juices to a boil, slowly whisk in the cornstarch slurry, and boil for 2 to 3 minutes until thickened.
Serve
- Pour the hot gravy into a gravy boat, or spoon it directly over the wings on the serving platter.
Gina’s Notes and Tips
Tried this recipe?
Please consider Leaving a Review!Hospitality with Crock Pot Turkey Wings
Think for a second about the people in your own life this holiday season. The neighbor whose family is a plane ride away, the widow whose holidays got quiet a few years back, the new family down the street still trying to find their people. You probably already know somebody like that. These wings make it easy to make room for her. The crock pot does the work while you’re busy with everything else, so an extra place at the table doesn’t cost you the whole day. That’s what a good Holiday Comfort Feast is really about, not a picture-perfect spread, just enough good food and room for one more chair. What would it actually take for you to open your door to her this year? It probably isn’t much. A warm plate, an open seat, somebody noticing her. That’s about as close to Christ’s kind of love as we get to practice, seeking out the one who’s easy to overlook. You don’t have to have it all figured out. You just have to be willing to notice who’s missing a table and start there.
These look amazingly delicious and I will make them soon! Can you substitute
chicken broth for the turkey broth? Thank you!
Deborah, yes, you can substitute chicken broth. Turkey broth seems seasonal at our stores. You could also use chicken bone broth, which seems to be easier to find these days. *Tip, I like to use a fat separator for the cooking juices after cooking. I did not realize how much fat was in large turkey wings. :)
I made this as directed but used a 1.5 pound turkey breast instead of wings. My family absolutely loved it and requested this as our Thanksgiving meal. My husband doesn’t even like turkey but said this was really good. This recipe is a keeper for sure!
Patty what a great idea! You have given me an idea for anew recipe. I’m puttin your turkey breast idea on my to do list for this month. So many people want an easy option for turkey at Thanksgiving. Thanks for taking the time to share this.